Moonlit Japanese Garden Floats

Find a delightful and easy-to-make Japanese dessert that combines traditional flavors with a modern twist for a vegetarian diet.

🕒 Prep 15 min, Cook 5 min, Total 20 min

🍽 Servings: 2

🔥 Difficulty: Easy

🌎 Cuisine: Japanese

Allergens

Dairy (White Chocolate), Soy (Rice Milk)

In a medium saucepan, gently warm the rice milk over low heat. Stir in the matcha powder until fully dissolved and no lumps remain. Set aside to cool slightly.
In a separate bowl, break up the white chocolate into smaller pieces. Heat the rice milk mixture briefly and pour it over the white chocolate. Allow to sit for a moment before stirring gently until smooth and glossy.
Divide the green tea ice cream evenly between two tall glasses or serving cups. Pour the warm matcha white chocolate over the ice cream, allowing it to seep into the crevices while creating a luscious cascade effect.
Top each float with a generous dollop of azuki bean paste, swirling it into the white chocolate for added depth and texture. Finish with a few edible flowers and serve immediately with spoons.

The delicate balance of flavors and textures in these moonlit Japanese garden floats will transport you to a tranquil oasis.

Adjust the amount of azuki bean paste to suit your preference for sweetness and texture.

Replace white chocolate with dairy-free chocolate; replace rice milk with almond milk or another non-dairy milk.

Serve the floats in individual bowls for a more relaxed presentation.

Microwave the rice milk and matcha mixture to melt the white chocolate more quickly.

Store unused white chocolate separately from other ingredients.

3 days for green tea ice cream; 1 month for white chocolate when stored in an airtight container.

Use a wooden spoon and scrape up the white chocolate to create intricate designs on top of the azuki bean paste.

(per serving) Calories 500, Fat 28g, Saturated Fat 16g, Cholesterol 75mg, Sodium 140mg, Carbohydrates 60g, Sugar 37g, Protein 9g.